Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Vegetables
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm but not boiling.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Add the Wine
Pour in the white wine, stirring constantly until the liquid is absorbed.
- 5
Add the Broth Gradually
Begin adding the warm vegetable broth, one ladle (about 1 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 15-20 minutes.
- 6
Incorporate the Vegetables
After about 10 minutes of cooking the risotto, add the diced zucchini, bell pepper, and carrot. Continue stirring and adding broth as needed until the rice is creamy and al dente.
- 7
Finish the Dish
Once the rice is cooked and creamy, stir in the peas and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.